Posts tagged with Dinner
I don’t know about you guys, but after the decadence that was the past Thanksgiving week, simple and healthy were on the top of my wish list for this week’s eats.
Not that I gorged on food day and night from Thursday through the weekend or anything. Though, it was tempting. That said, I did have quite a few of those pumpkin bars I wrote about last week, and my mom and I shared a good amount of dark chocolate between us.
But: It was a holiday. Time with family. Regret nothing.
So, Sunday night, we wanted to do a bit of damage control. A healthy meal that was easy, too. So we pulled out the crock pot and made a slow cooker curry, and rather than go for rice, we roasted some sweet potatoes and served the curry over the sweet potatoes. Unusual? Yes. Healthy? Yes. Delicious? You bet.
Slow Cooker Curry over Sweet Potatoes
1 pound cooked shrimp, defrosted if frozen (optional)
1 yellow onion, chopped
2 cloves minced garlic
1 teaspoon roasted red chili paste
2 tablespoons coconut oil
1 tablespoon mild curry powder
1 teaspoon dried thyme
1 cup canned diced tomatoes, with juice
1 can coconut milk
1 red bell pepper, seeded and diced
6 green onions, white and green parts, thinly sliced
Salt and black pepper to taste
2 sweet potatoes
More coconut oil
In a skillet or wok, heat coconut oil over medium heat. Add onion and stir-fry until softened. Add garlic, chile paste, curry powder and thyme and stir-fry 2 minutes. Add tomatoes, with juice, bring to a boil, stirring and scraping the pan.
Transfer everything in the pan into your slow cooker. Add coconut milk and season to taste with salt and pepper. Cover and cook on high for 2 hours. Thirty minutes before it’s done cooking, add the shrimp, if using.
Prepare your sweet potatoes: Preheat your oven to 425 degrees. Peel your potatoes and slice them into quarter-inch rounds. Lay rounds on a parchment-covered cookie sheet and rub coconut oil onto the exposed side of each round. Roast for 25 minutes, flipping over your rounds halfway.
At the 2-hour mark for the curry, add bell pepper and green onions, and cook another 15 minutes. Serve over warm, roasted sweet potatoes. Serves: 4.
It's Jan. 1, peeps! (Or Jan. 2 for many of you who might not be eyeballing our site on a holiday.) If you're visiting this blog in the new year because you've decided you'd eat more whole, fresh foods, you've come to the right place. Well, at least I think so.
I really do try to keep this blog as healthy as possible. To me "healthy" means a few things:
Whole ingredients — I like to use foods in their natural state, as unprocessed as possible. This isn't always the case, or sometimes I use something out of convenience (case in point: the can of beans below, rather than beans from scratch). But, most of the time, my meals feature whole fruits and vegetables supported by a few condiments.
Good fats — I prefer to focus on fats that are good for the body: seeds and nuts with essential fatty acids, monounsaturated fatty acids (like the kind in avocados) and medium chain fatty acids (like the kind in virgin coconut oil). Extra virgin olive and grapeseed oils are great too, but don't provide as many anti-inflammatory benefits as the other fats I've mentioned.
No refined sugar — I like to use alternatives to white or brown sugar when possible. Most of the time, I'll tend to use dates, maple syrup and honey.
The salad I'm featuring today is a great example of a healthy dinner that meets all of my guidelines. It contains good fats, plenty of whole foods, unrefined sugar and isn't difficult to prepare.
Note: The picture above also contains mashed sweet potatoes. I'm not including a potato recipe because we were too heavy-handed on the spices and they ended up tasting like a high-end pumpkin pie candle. Not our best experiment.
Portobello Salad with Spicy Mustard Dressing
1/4 cup prepared spicy, smooth mustard
3 tablespoons grapeseed oil
1/4 cup red wine vinegar
2 tablespoons pure maple syrup
8 cups mixed greens
1 avocado, peeled, halved, pitted and sliced thin
1 small red onion, sliced into very thin half-moons
1 (15-ounce) can chickpeas, drained and rinsed
1 recipe roasted portobellos (below)
Dressing: Whisk all ingredients together in a small bowl. Done.
Salad: Throw together all the ingredients except the portobellos in a large mixing bowl. Pour on the dressing and use tongs to toss. When ready to serve, place the dressed greens on plate and add the sliced, warm portobellos. Serves 4.
1/2 cup cooking wine
1 tablespoon olive oil
2 tablespoons soy sauce
2 tablespoons balsamic vinegar
2 cloves garlic, minced
2 large portobello caps
Combine all ingredients for the marinade in a glass pie plate or small casserole. Place the mushrooms upside down in the marinade into each cap to form a small pool. Preheat the oven to 400 F and marinate for about 20 minutes.
Cover with aluminum foil and bake for 30 minutes. Remove the foil, use tongs to flip the caps over, and cook, uncovered, for another 10 minutes. Let it cool a bit and then slice the mushrooms very thinly on the diagonal and make nice meaty slices.
(Recipe from Veganomicon by Isa Chandra Moskowitz and Terry Hope Romero)
And it was tasty ... almost like I planned it.
P.S. On that pizza, in case you're wondering, is pizza sauce, roasted garlic, marinated mushrooms, avocado and some cashew cheese. Put the cheese on the squash too — yum!